Author and culinary school teacher Linda Bassett provides recipes for and tips on the season's freshest ingredients. She is the author of \x34From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.\x34 Reach her by email at KitchenCall@aol.
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Author and culinary school teacher Linda Bassett provides recipes for and tips on the season's freshest ingredients. She is the author of \x34From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.\x34 Reach her by email at KitchenCall@aol.com.

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Oct. 5, 2012
12:01 a.m.

CABBAGE AND APPLESAutumn is the season for apple picking. Lesser acknowledged, it’s the season for cabbage. No one really thinks about cabbage, except maybe in March as a go-along with corned beef. But it can add color and crunch to just about anything. It loves all pork products, like bacon and roasts. It loves all types of treatments – hredded and used without cooking, braised, hollowed and used as a bowl. And it comes in colors than match the season. So why not pair with apples in an easy slaw, dressed with honey mustard and lime juice. Gorgeous to look at and nicely crunchy. In some parts of the country where apples are royalty at this time of year, most cooks think of them in cobblers, crisps, pies, and applesauce. But how about as a side dish or salad? Easy recipe below.